RETRO RECIPES

 

CLASSIC CURRIED SAUSAGES

8 pork sausages

2 tbsp oil

1 onion sliced

1/2 tbs curry powder

2 tbsp plain flour

2 cups chicken stock

1 cup frozen peas

2 tbsp cream

Place sausages into a pot of boiling water and simmer for 5 minutes. Allow to cool, remove skin and slice into bite sized pieces.

Heat oil in a large frying pan and fry onions for 3 minutes. Add curry powder and fry for another 2 minutes, then mix through the flour. Pour in the stock and add sausages to the pan. Bring to the boil, stir and simmer for 15-20 minutes.

Add the peas and cream 5 minutes before serving.

NOTES: Serve with rice or mashed potato. You can add as much or as little curry powder.

 

 

TUNA MORNAY

60g butter

1 onion diced

1 carrot diced

2 celery sticks diced

1 red capsicum diced

1/3 cup plain flour

440g canned corn drained

425g canned tuna in spring water

375ml can light evaporated milk

1 cup cheese grated

1 tbsp wholegrain mustard

2 tbsp fresh parsley chopped

Salt and pepper to taste

Melt butter in large saucepan, add onion, carrot, celery and capsicum and cook gently until softened.

Add flour and cook for 1 minute. Remove from heat and gradually stir in evaporated milk.

Return to heat and stir until thickened. Add tuna and springwater, corn, cheese, parsley and mustard. Season with salt and pepper. Cook until heated through and cheese has melted.

 

 

APRICOT CHICKEN

600g chicken tenderloins

500ml apricot nectar

410g tinned apricot halves (optional)

40g french onion soup mix

1/2 cup plain flour

Salt and pepper to taste

1 tbsp vegetable oil

1 tbsp cornflour (optional)

Pre-heat oven to 200 degrees celsius (fan-forced).

Coat tenderloins in flour (with a little salt and pepper added). Heat oil in a frypan and cook the tenderloins on both sides for 2 minutes. Place tenderloins in a baking dish. Sprinkle with french onion soup mix.

Drain apricot halves and place apricots in baking dish. Pour apricot nectar over all of the ingredients. Place lid on baking dish or cover with foil.

Bake covered for 50 minutes. Remove lid or cover and then bake again for 10 minutes.

Remove from oven. If you wish to thicken the sauce, mix the cornflour with a little water and add to baking dish. Stir through before serving.

Serve with rice and vegetables.

 

 

GLAZED MEATLOAF

500g sausage

500g beef mince

1 cup fresh breadcrumbs

1 onion chopped

2 tsp curry powder

1 egg

1/2 cup milk

1/2 cup water

Sauce

1/2 cup water

1/4 cup brown sugar

1/2 cup tomato sauce

1/4 cup Worcestershire sauce

2 tbsp white vinegar

1 tsp coffee (liquid)

2 tbsp lemon juice

2 tbsp butter

Combine the minces, breadcrumbs, onion, curry and lightly beaten egg in a bowl. Add salt and pepper if desired.

Beat together until well combined.

Gradually add mixed milk and water and continue beating until fairly smooth.

Place in greased baking dish.

Bake at 180C, covered, for about 30 minutes.

Remove from oven, pour off surplus fat, pour sauce over and return to finish cooking for another 30-45 minutes. Baste sometimes with the sauce.

Sauce: Combine all the ingredients in a saucepan, bring to the boil and simmer gently for 5 minutes.

 

 

QUICHE LORRAINE

1 olive oil spray

1 1/2 sheets shortcrust pastry

5 bacon rashers thinly sliced

300ml thickened cream

5 eggs

1 1/2 tsp Italian mixed herbs

1/2 cup mozzarella

Spray a 23 cm quiche pan with olive oil and line with shortcrust pastry. Line the pastry with baking paper and fill with rice or beans and blind bake for 10 minutes at 200C or 180C for fan forced.

Remove the rice/beans after ten minutes and bake the shell for a further 10 minutes at 180C or 165C fan forced.

Remove from oven and let sit.

Cook bacon until coloured but not crispy.

Mix eggs, cream and Italian herbs in a mixing bowl. If the mix seems overly thick add a splash of milk to thin very slightly. Add cooked bacon evenly over the base of the quiche. Pour over the egg mixture and sprinkle the top with Mozzarella cheese.

Bake at 190C for around 35-40 minutes.

Remove from oven when the top is firm and golden brown in colour.

Let the quiche sit for approximately 5 minutes before serving.

 

 

Want more of our recipes? Check out our recipe hub. Click here for the recipe hub.

 

 

Recipes and images:

www.bestrecipes.com.au/entertaining/galleries/retro-recipes-childhood/o4gjmw1n

www.cookingwithnanaling.com/apricot-chicken-recipe/